bihariEasyveganvegetariangluten freedairy free

Aloo Chokha

Name: Aloo Chokha
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 500 g Potatoes (About 3 medium, starchy potatoes like Russet work best); 2 tbsp Mustard Oil (Use cold-pressed (kachi ghani) for authentic pungent flavor); 1 medium Red Onion (Finely chopped); 2 pcs Green Chilies (Finely chopped, adjust to your spice preference); 3 cloves Garlic (Finely chopped or minced); 1 pcs Dried Red Chili (To be roasted and crushed); 2 tbsp Coriander Leaves (Freshly chopped); 1 tsp Salt (Adjust to taste); 1 tbsp Lemon Juice (Freshly squeezed)

RATING

4.5/5(98)

TASTE SCORE

8/10

A rustic and fiery mashed potato dish from Bihar, made with roasted potatoes, pungent mustard oil, onions, and chilies. Aloo Chokha is a classic side dish, famously served with Litti or dal and rice.

PREP

10m

COOK

25m

SERVES

0.75 CUP

184 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gPotatoes · About 3 medium, starchy potatoes like Russet work best2 tbspMustard Oil · Use cold-pressed (kachi ghani) for authentic pungent flavor1 mediumRed Onion · Finely chopped2 pcsGreen Chilies · Finely chopped, adjust to your spice preference3 clovesGarlic · Finely chopped or minced1 pcsDried Red Chili · To be roasted and crushed2 tbspCoriander Leaves · Freshly chopped1 tspSalt · Adjust to taste1 tbspLemon Juice · Freshly squeezed

NUTRITION · PER SERVING

184

CALORIES · 0.75 CUP

Protein3g · 7%

Carbs28g · 61%

Fat7g · 34%

Fiber4g

Sugar3g

Saturated fat0g

Cholesterol0mg

Sodium594mg

Potassium669mg

Phosphorus174mg

How we calculate →

METHOD · 5 STEPS

Cook the Potatoes
1.Wash the potatoes thoroughly. For the most authentic smoky flavor, roast them directly over a medium flame or on a charcoal grill for 20-25 minutes, turning occasionally, until the skin is charred and the inside is completely soft when pierced with a knife.
2.Alternatively, you can boil the potatoes in salted water until tender, or pressure cook them for 3-4 whistles.
Prepare the Aromatics
1.While the potatoes are cooking, finely chop the onion, green chilies, garlic, and coriander leaves.
2.Using tongs, hold the dried red chili over an open flame for 10-15 seconds until it darkens and becomes fragrant. Be careful not to burn it. Let it cool, then crush it into coarse flakes.
Mash and Combine
1.Once the potatoes are cooked and cool enough to handle, peel off the skin. The charred skin from roasting should come off easily.
2.Place the peeled potatoes in a large mixing bowl and mash them coarsely with a fork or a potato masher. A slightly chunky texture is desirable for this rustic dish.
Mix the Chokha
1.Add the chopped onion, green chilies, garlic, coriander leaves, crushed red chili, and salt to the mashed potatoes.
2.Pour the pungent mustard oil and squeeze the fresh lemon juice over the mixture.
3.Using your hands (the traditional method) or a spoon, gently mix everything together until just combined. Avoid overmixing to maintain a good texture.
Serve
1.Taste and adjust the salt, chili, or lemon juice as needed.
2.Serve the Aloo Chokha immediately at room temperature with Litti, roti, or as a side dish with dal and rice.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, roast the potatoes directly on a flame or charcoal. This imparts a unique smoky aroma.
2
Use high-quality, cold-pressed (kachi ghani) mustard oil for its characteristic sharp, pungent flavor.
3
Mash the potatoes while they are still warm to get a better texture.
4
Mixing with your hands helps to combine the flavors more effectively, which is the traditional method.
5
For an extra smoky flavor (dhungar method), place a small steel bowl in the center of the chokha, add a piece of hot charcoal, pour a few drops of mustard oil over it, and cover the bowl for 2 minutes.

RECIPE VARIATIONS